Quantity: This recipe makes 2 cups of Pumpkin Fluff Dip.
Ingredients: Use pure pumpkin puree, not pumpkin pie filling.
Consistency: If the dip is too thick, thin it out with a bit more whipped topping. If it's too thin, refrigerate it for a while because the dip thickens as it chills.
Chill Before Serving: Refrigerate the pumpkin fluff dip for at least an hour before serving. This allows the flavors to meld and the dip to firm up.
Vanilla Pudding: If you can't find a 3.4-ounce box of Instant Vanilla Pudding, you can use two of the 1.5-ounce boxes.
Dairy-Free: For those with dietary restrictions, you can make this dip dairy-free by using coconut whipped cream or other dairy-free alternatives.
Storage: Store any leftovers in an airtight container in the refrigerator. It should be good for 3-5 days, but always do a taste and smell test before serving again.
If you do not want to use Cool Whip, make this Homemade Whipped Cream/Topping:
Chill your mixing bowl and your mixers' beaters in the refrigerator for about 30 minutes.
Remove the chilled bowl and beaters from the refrigerator and pour 1 cup of (cold) heavy whipping cream into the bowl. Whip using an electric mixer, beginning at low speed and gradually increasing to medium-high.
As the cream thickens, incorporate 2 tablespoons powdered sugar and optional 1/2 teaspoon pure vanilla extract, continuing to mix until you achieve medium peaks. That is, a semi-sturdy peak should form. When you lift up the beaters, the peaks will slightly go down but not lose their shape.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Appetizer, Dessert, Dessert / Holidays
Cuisine: American
Keyword: easy party appetizers, easy pumpkin recipe, fruit dip recipe, Halloween recipes, party dip recipe, party food ideas, pumpkin dessert, pumpkin fluff dip, thanksgiving dessert